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Caramel-Pear Crisp

(Shared recipe submitted by Sondra Barbre.)

Serves 8 to 10


Preheat oven to 350° F. Combine gingersnaps, granola and melted butter in a medium sized mixing bowl, set aside.

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Peel, core and slice pears. Measure 6 cups sliced pears. Arrange fruit in an even layer in a 2-quart baking dish. Drizzle ice cream topping over fruit. Sprinkle gingersnap mixture over fruit. Bake, uncovered, for 30-35 minutes or until fruit is tender when tested with a fork. Cool on wire rack for 30 minutes. Serve warm topped with ice cream and/or whipped topping.

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Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.